Ingredients: |
Ingredients: 1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 tbsp white sugar
1 1/2 tsp dried basil
1/2 tsp fennel seeds (optional)
1 cup diced carrots
1 tsp Italian seasoning
1 tbsp salt
1/4 tsp ground black pepper
4 tbsp chopped fresh parsley
12 lasagna noodles
16 oz ricotta cheese, sliced
3/4 cup grated Parmesan cheese
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Directions: |
Directions:In Dutch oven cook sausage, ground beef, onion, and garlic over medium heat until browned. Drain if necessary. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar basil, fennel seeds, Italian seasoning, 1 tbsp salt, pepper and 2 tbsp parsley and carrots. Simmer, covered for about 1 1/2 hours, stirring occasionally.
Boil noodles in slightly salted water for 8-10 minutes. Drain and rinse with cold water. IN mixing bowl combine ricotta with egg, remaining parsley and 1/2 tsp salt.
Preheat oven to 375*
To assemble spread 1 1/2 cups meat sauce in bottom of 9 x 13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of ricotta mixture. Top with a thirds of mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining cheeses. Cover with foil but don't let it touch the lasagna.You can spray foil with cooking spray to avoid sticking to cheese.
Bake preheated oven for 25 minutes. Remove foil and bake another 25 minutes. Cool 10 minutes before serving.
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Personal
Notes: |
Personal
Notes: I have cooked this before without cooking the noodles. It makes it easier to prepare but then you have to lengthen the oven time and add a little water to the outside of the lasagna, edges of the pan. Done when the fork easily slides through the noodles.
You can also add veggies such as mushrooms, spinach, zucchini, squash etc.
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